340gramsunsalted butter(could use 1/2 butter and 1/2 shortening)
250gramsbrown sugar
5gramsbaking soda
4gramssalt
5gramsground ginger
2gramsground cinnamon
1gramground cloves
110gramseggs
340gramsmolasses
750gramspastry flour
Instructions
Add your spices to your flour and mix well.
In a stand mixer, cream together the butter and brown sugar.
Add the eggs one by one.
Scrape down the bowl to ensure that all ingredients have been well incorporated.
Slowly add the molasses to the mix briefly.
Scrape down the bowl and continue to mix.
Add the flour all at once and mix until all the flour has been absorbed.
Scrape down the bowl one last time and mix for another 10 seconds.
Wrap the mixture in plastic wrap, and store in the refrigerator for at least 1 hour before using.
Bake at:
375 degrees for small thin cookies
360 degrees for larger thicker cookies
*Bake times may vary from 15minutes - 25 minutes, depending on the thickness of the cookies
Notes
Recipe Alternative: Don't have/like molasses. You can omit the 340g of molasses with 1/4 cup of honeyOther Molasses Substitues:Replace one cup of molasses with one of the following:
1 cup dark corn syrup, honey or maple syrup
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar, plus 1/4 cup water
_________________________________________________For small cookies, roll out to 1/8 inch (3mm) thick.For larger cookies, roll out to 1/4 inch (6mm) thick.Note: If you don't have pastry flour, you can make some using All Purpose flour and cornstarch. Take one level cup of All Purpose flour, remove two tablespoons, and then add two tablespoons of cornstarch back in. Be sure to sift the flour to distribute the cornstarch well before using it in your cake batter.Take one level cup of All Purpose Flour, remove two tablespoons, and then add two tablespoons of cornstarch back in. Be sure to sift the flour to distribute the cornstarch well before using it in your cake batter.